MARKETING OF SHEEP

Southland Times, Issue 19223, 19 April 1924, Page 11

MARKETING OF SHEEP

TAR INJURIOUS TO WOOL, When in England, Mr Massey attended a conference at Bradford at which matters pertaining to the wool industry were discussed. As an outcome, the Prime Minister has received a letter from Mr Henry Whitehead, president of the Bradford Chamber of Commerce. “For a great number of years,” writes Mr Whitehead. “one of the difficulties the wool industry has had to contend with has been the marking of sheep with tar or red rudd. Both of these compositions have had a most injurious effect on the wool in the later stages of manufacture, and the Bradford Chamber of Commerce, in conjunction with the British Wool Federation, have for the past eighteen months been in consultation as to the best methods of overcoming this trouble. The committee appointed have examined certain marking of fleeces submitted from Australia (Messrs Buzacott s«d Co., Ltd., of Sydney!, but these maiirials still retain to a certain extent the ingredients objected to. "The committee have also had under consideration and observation a composition in England. A large number of sheep in Scotland were marked during the summer and again in November of 1922. A first tost was made in January. 1923, and proved satisfactory, while in July of this year the fleeces that had stood the whole of the winter were dealt with. "In the first place the Scottish farmer expressed himself as highly satisfied with the material as a marking composition, and this notwithstanding the fact that the sheep were in probably one of the wettest parts of Great Britain. The results of the scouring tests in Bradford have also proved satisfactory from the user's point of view, but before the committee decide to announce that a composition has at last been found, arrangements have been made to conduct a further test by one of the committee on his own sheep during the coming winter. When the fleeces are scoured next year, the committee hope to make a definite pronouncement. "As this is a most important matter to New Zealand,” the president of the Bradford Chamber of Commerce proceeds, "we are desirous of bringing before the growers of wool this difficulty, and to express the hope that they will refrain from using tar in marking sheep, and also to use a substitute for tar when the sheep have been cut during the process of shearing. "At the conference yhich you attended on the occasion of your visit to Bradford, you expressed your willingness to bring this subject before the various pastoralists’ associations in New Zealand with a view to the elimination of tar:and other deleterious markings, and we desire now to take the opportunity of your kind offer of cooperation. "When the results of our further f ests are known, we will again communicate with you; but we wish it to be distinctly understood that we do not desire to recommend a particular branding composition in preference to any other, and if any marking substance is in existence in New Zealand which can successfully pass the tests in Bradford, we shall willingly give these markings the same publicity as others that pass our tests. "With this end in view,” concludes Mr Whitehead, "if fleeces are forwarded to the Bradford Chamber of Commerce which have been marked with a composition (and which have been submitted to a practical test upon the sheep for a winter and reported satisfactory from the growers’ point of view), we shall be glad to report upon same as soon as the tests have been completed.” This letter has been sent out to the various sheepbreeders’ associations throughout the Dominion. N.Z .ROYAL SHOW. Much interest is already being evinced in the first Royal Show which is to be held in Palmerston North early in November next. The New Zealand Romney Marsh Sheep-Breeders’ Association has donated £lOO to the Royal Agricultural Society for prizes in the Romney Marsh classes at the first Royal Show. The governing body of the Royal Agricultural Society of New Zealand is a council consisting of: Messrs W. Perry (President >, R. M. Morten and K. W. Dalrymple (vice-presidents), J. M. Johnston (hon. treasurer), D. McGregor, G. L. Marshall, R. D. D. McLean, H. Y. Lethbridge, H. B. Stuckey, O. J. Hawken, MJ?.. E. D. McLennan. E. F. Duthie, W. D. Pike, W. D. Hunt, Jas. Begg and J, D. Hall. Recently a sub-commit tee from this council met representatives of the Manawatu A. and P. Association to discuss arrangements for the Royal Show and the classes for which the Royal Agricultural Society will allot prizes. Following the example of the Royal Agricultural Society in England, the council has decided to give prominence to stock of a commercial age, i.e., the younger stock. This will induce breeders from all parts of Australia and New Zealand, and even from South Africa, to attend the Royal Show to secure suitable animals for their breeding establishment*. Mr J. Pow has been appointed secretary, and he will combine this position with the one he now holds—Dominion Secretary to the New Zealand Farmers’ Union. Although the Royal Agricultural Society has been in existence only a few months, nearly 600 members have been enrolled, and it is expected that the membership will be raised to 4000 or 5000 before the first annual meeting in July. SUBTERRANEAN CLOVER. Although it is an annual subterranean clover can be regarded as a perennial, for when once established in a field, that field j does not require a further sowing. As soon I as the flower fades, the undeveloped seed | pod gradually turns towards the nearest ' ground, and those nearest the soil eventually bury themselves. With the first | autumn rains the seed quickly germinates, and within a month the field, which before appeared barren, is transformed by the • quick-growing plants, upon which stock gin to feed. Ihrough the winter and spring, and right on into the early summer, there is an abundance of succulent nitrogenous herbage, on which all stock quickly fatten. Horses and sheep will fatten on the seed in the pods when there is nothing else left in crops, and it will do exceptionally well, at the same time improving the soil by introducing nitrogen—one of its strong and valuable characteristics. When cut green and with favourable weather it makes excellent hay, which is readily eaten by horses and cows. When sowing the seed, very little preparation is required. Scattered on the surface it will grow and take root readily, although a light harrowing and rolling is beneficial. To ensure a good crop on poor land, all that is required is about 2 cwt of superphosphate to the acre. This application should be repeated every three or four years. It is noticed that even fern has had to give way to subterranean clover. If this plant is capable of the control of the fern and comparatively useless grasses that grow on the more or less barren hillsides, it will be a most valuable forage plant. In fact, any country of suitable climatic conditions, will yield excellent results. The seed should be sown from the end of March until August. As the initial cost of sowing is rhe only one, from 61b or 81b of seed an acre will give splendid results; but a smaller quantity, say. 21b an acre, is enough to start it, and ensure a good bottom of clover. IMPROVING MILK PRODUCTION. The national effect of raising the average milk production of the cows of the United ■States is making a strong appeal to the '•cmimerrial .men of that country. Among the many announcements that form part of -he propaganda to bring about thia increased production, :t is intereetmg to con-

sider the effect of the better breeding of the oow on milk production and very decidedly it is of interest to realise the immense effect of this greater production on the wealth of the nation. We must always remember that cows originally only produced enough milk to satisfy the requirements of their calves. By careful breeding and special selection the yeild has been increased until milk has become one of the important articles of human food. But more is aimed at, viz., the elimination of all cows which do not come up to a certain standard of production, and to this end American commercial men, who are studying dairying with a view to the extension of credit, have been making investigations as to the average yields. From the 25,000,000 dairy cows in the United States an average of a little over 36001 b of milk is obtained, in contrast with more skilfully bred and more carefully selected cattle whose average output is 6000, 8000, 10,000 and even 12,000 a cow, with individual records mounting still higher. From this the conclusion is reached that half the cows of the United Stites give lees than 36001 b of milk a year. By the elimination of the poorest onefourth, or 5,000,000 of these cows, it would reduce the output of milk by not more than one-sixth, a loss which could easily be overcome by improvement in t£e care and feeding of the remaining cows. Thus, in promoting dairy credits and working constructively for the elimination of the scrub cow and the scrub bull, commercial men have taken up a work which tends to create wealth in a simple, direct way, and entirely within the range and scope of the progressive farmer. By the elimination of the 5,000,000 cull or boarder cows and the 500,000 scrub dairy bulls, and replacing them with well selected, purebred dairy cows and sires, great additional wealth would come to the country, which in a few years would be measured in terms of millions of pounds. The propaganda of the American commercial man may well find an echo and an intimate application in New Zealand with its million and a-quarter dairy cattle that average only 1601 b of butter-fat. SALE OF HEREFORD STUO. A BIG DEAL. The Otago Fanners’ Co-op. Association of New Zealand, Ltd., report having sold on account of L. C. Hazlett, Esq., Salisbury Estate, North Taieri, to Messrs Aubrey Bros., Cattle Flat Station. Lake Wanaka, the Salisbury Hereford Stud comprising 7 bulls 41 cows and heifers and 18 calves. The herd was established in 1917 by the purchase frem C. A. J. Levett, Esq., Kiwitea. Feilding, of the magnificent bull “Ratanui Bona Fides” and six heifers; and from Ernest Short, Esq., Parorangi, and the Executors of the late J. Holmes, Esq., Waimat uku, Invercargill, of a number of prize cows and heifers. Included in the herd are the following:— BULLS. No. I—Ratanui1 —Ratanui Bona Fides (1916), bred by C. A. J. Levett, Esq., Feilding. Sire, Great Gun (imp.), dam, Leonora 59th. At Levett’s sale the following year, the full brother of this bull who had just met with an accident and had both his horns broken, was purchased by Mr B. King of Te Puke, for 210gns. No. 2—Salisbury Prince I. (1919). Sire, Ratanui Bona Fides; dam, Princess 86th. Mr Hazlett bought Princess 86th, from Mr Holmes, Waimatuku, for 200gns. No. 3 —Salisbury President (191C1. Sire, President Wilson; dam, Bella 78th. A full brother of Salisbury President, one year older, was sold as a calf to Mr Holmes at Levett’s sale for 260gns. No. 4 —Salisbury Gallant (1920). Sire, Ratanui Bona Fides; dam, Salisbury' Princess I. No. s—Salisbury President 111. (1921). Sire, Salisbury President; dam, Bella 78th. Bred by C. A. J. Levett, Esq., and sold at his sale for lOOgns. Considered by judges to be the best cow at the sale. No. 6—Dl7 (1922). Sire, Salisbury President; dam, Ratanui Amethyst, 15th. Bought as a heifer calt at Levett’s sale for lOOgns. No. 7—Dl2 (1922). Sire. Ratanui Bona Fides; dam, Salisbury Princess I. COWS. 41 head, including the following: 2 cows bought from A. S. Holmes, Esq., Waimatuku, at 200gns each, and 2 cows from the same breeder at 175gns each. 1 cow, Happy Hilda, dam Happy Hilda (imp.), bought from E. Short, Esq., Feilding as a yearling at loOgns. 3 cows bought at Levett’s sale for lOOgna each, sired by President Wilson. 1 cow, Modesty 49th, cost loOgns. at Short’s sale. This cow won Hereford Breeders’ Cup BULL CALVES. % 5 bull calves sired by Salisbury Prince Ex Salisbury Bryonia I. Lady Graceful 16 th. Bella 96th (by President Wilson. ) Salisbury Lady Graceful 11. Salisbury Bella I. 3 bull calves sired by Salisbury President ex Salisbury Princess. Bella 78th. Bryonia 72nd. JOTTINGS. Food-tainted milk is usually the result of it absorbing odours from foods given to the cows. This type of tainted milk is generally found in winter when the cows are stall-fed. The air of the cowshed should be free from food odours whilst the milking is being carried out. Cream which is badly contaminated may fail to ripen, even when starter is used. This is owing to the fact that the undesirable species of germs are so abundant in the cream that they overcome the ripening organisms. If cream is slightly contaminated, as the acidity develops the injurious types of bacteria disappear. Both the quality and nature of milk vary to some extent at different periods of the year. During the summer milk generally is of good quality, and yields more cheese than milk produced in the early spring. .411 kinds of cheese made from summer milk have good flavour and keeping properties so long as they are nicely made. Various kinds of chemical preservatives added to milk, butter, and cream to prevent these products going bad for a time have the effect of checking bacterial growth. In cheesemaking the milk and curd are ripened by bacteria, which also assist in curing the cheese: thus chemically preserved milk is not suitable for cheesemaking. Although milk contains about 874 per cent, of water, this constituent is of value in the manufacture of dairy products. In the absence of a sufficiency of moisture the ferments which ripen milk and cream cannot work. The water naturally present in milk is pure water, and any other should not be added. The cow’s udder should be well cleaned before commencing to milk. It is necessary to remove the dirt from the cow’s flank on the side nearest the milker. Failing to keep cows reasonably clean is a common source of bacterial tainted milk, and trouble in the dairy’ where butter and cheese is made. A great deal of dirt in unclean milk dissolve before the milk gets strained. When cream is heated quickly to a high temperature it does not develop a scalded flavour. In the production of clotted cream the characteristic scald flavour is secured by heating the cream slowly before skimming it from the milk. After being scalded the pans are placed in cold water to cool their contents before removing the cream.